23 Easy and Tasty Fall Vegan Breakfast Recipes You’ll Love

When autumn arrives, the mornings feel cozier, the air turns crisp, and the kitchen becomes the heart of the home again.

Fall is the perfect season to slow down, savor comforting flavors, and enjoy a hearty breakfast before the day begins.

From pumpkin spice to baked apples, roasted root veggies to cinnamon-laced oats, fall breakfast recipes are full of warmth and nourishment.

If you’re following a plant-based lifestyle—or simply want to add more wholesome, seasonal dishes to your mornings—this roundup of 23 fall vegan breakfast recipes has something for everyone.

You’ll find sweet and savory ideas, from make-ahead oats and chia puddings to muffins, pancakes, and even savory hashes.

Each recipe is easy to prepare, deliciously cozy, and completely dairy- and egg-free.

Whether you’re looking for a quick weekday grab-and-go breakfast or a weekend brunch centerpiece, these recipes celebrate the best flavors of autumn while keeping things healthy and satisfying.

23 Easy and Tasty Fall Vegan Breakfast Recipes You’ll Love

Breakfast sets the tone for the day, and in fall, it’s a chance to celebrate the season’s harvest in the most comforting way possible.

These 23 fall vegan breakfast recipes prove that plant-based eating is anything but boring—it’s flavorful, creative, and nourishing.

With options ranging from indulgent baked treats to energizing smoothies and savory veggie scrambles, you’ll never run out of cozy ways to start your day.

So, grab your favorite mug of tea or coffee, light a pumpkin-scented candle, and dig into these autumn-inspired breakfasts.

Here’s to making your mornings as warm and vibrant as the season itself.

Pumpkin Spice Overnight Oats

This cozy fall-inspired breakfast combines creamy oats with pumpkin puree, warming spices, and plant-based milk for a make-ahead meal that’s both nourishing and indulgent.

Overnight oats are perfect for busy mornings because they require no cooking—just prep the night before and wake up to a ready-to-eat breakfast.

The pumpkin spice flavor makes every bite taste like autumn in a bowl.

Ingredients:

• 1 cup rolled oats
• 1 cup unsweetened almond milk (or any plant-based milk)
• ½ cup pumpkin puree (not pumpkin pie filling)
• 2 tbsp chia seeds
• 2 tbsp maple syrup (adjust to taste)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• Pinch of salt
• Optional toppings: pecans, dried cranberries, coconut flakes, or a dollop of almond butter

Instructions:

1. In a large mason jar or bowl, combine oats, almond milk, pumpkin puree, chia seeds, maple syrup, vanilla, spices, and salt.
2. Stir well until the mixture is fully combined and smooth.
3. Cover with a lid and refrigerate overnight (or at least 6 hours).
4. In the morning, give it a good stir and adjust the consistency with a splash of milk if too thick.
5. Add your favorite toppings before serving—pecans and cranberries work beautifully with the fall flavors.

Pumpkin spice overnight oats are a deliciously simple way to embrace fall flavors while still enjoying a nutritious and filling breakfast.

It’s a recipe that balances indulgence with health, making it an autumn favorite.

Apple Cinnamon Vegan Pancakes

Nothing feels more like fall mornings than the scent of cinnamon and apples cooking on the stovetop.

These vegan pancakes are light, fluffy, and infused with warm spices, with tender bits of apple folded in for bursts of sweetness.

Perfect for a cozy weekend brunch, these pancakes can be enjoyed with maple syrup, nut butter, or a sprinkle of chopped walnuts.

Ingredients:

• 1 cup all-purpose flour (or whole wheat for extra fiber)
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Pinch of salt
• 1 cup unsweetened oat milk (or almond milk)
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• ½ cup finely chopped apple (peeled if preferred)
• Coconut oil or vegan butter for cooking

Instructions:

1. In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix oat milk with apple cider vinegar and let it sit for 5 minutes to create a vegan “buttermilk.”
3. Add maple syrup and vanilla to the wet mixture, then pour into the dry ingredients. Stir gently until just combined—do not overmix.
4. Fold in the chopped apples.
5. Heat a skillet over medium heat and lightly coat with coconut oil.
6. Pour ¼ cup batter for each pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook another 2 minutes until golden brown.
7. Serve warm with maple syrup, extra apple slices, and chopped walnuts for crunch.

These apple cinnamon vegan pancakes are a fall morning delight, bringing the perfect mix of comfort and wholesomeness.

The natural sweetness of apples pairs beautifully with the warming spices, making this recipe a must-try autumn breakfast.

Savory Sweet Potato & Kale Hash

For those who prefer a savory breakfast, this hearty vegan hash made with sweet potatoes, kale, onions, and smoky spices is the perfect fall dish.

It’s nutritious, colorful, and full of flavor.

Serve it as a main dish or pair it with avocado toast for an extra satisfying morning meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into small cubes
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 cups chopped kale (stems removed)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and black pepper to taste
• Optional toppings: avocado slices, hot sauce, or pumpkin seeds

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
3. Add red onion and bell pepper, cooking another 5 minutes until vegetables are tender.
4. Stir in smoked paprika, cumin, garlic powder, salt, and pepper.
5. Add chopped kale and cook for 3–4 minutes until wilted.
6. Taste and adjust seasonings as needed.
7. Serve hot with sliced avocado, a drizzle of hot sauce, or sprinkled pumpkin seeds for crunch.

This savory sweet potato and kale hash is the ultimate hearty fall breakfast, packed with nutrients and bold flavors.

It’s a versatile recipe that can be enjoyed on its own or as part of a bigger brunch spread.

Maple Pecan Chia Pudding

This make-ahead chia pudding is infused with maple syrup and topped with crunchy pecans, making it a perfect fall-inspired breakfast.

The creamy texture of chia seeds combined with the rich sweetness of maple and the nutty crunch of pecans feels indulgent while still being incredibly nutritious.

Ingredients:

• ½ cup chia seeds
• 2 cups unsweetened almond milk (or oat milk)
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt
• ½ cup chopped pecans (toasted if desired)

Instructions:

1. In a medium bowl, whisk together chia seeds, almond milk, maple syrup, vanilla, cinnamon, and salt.
2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
3. Cover and refrigerate for at least 4 hours or overnight.
4. In the morning, stir well and adjust thickness with a splash of milk if needed.
5. Top with pecans, extra maple drizzle, and a sprinkle of cinnamon before serving.

Maple pecan chia pudding is a wholesome and cozy fall breakfast that tastes like dessert but provides long-lasting energy.

It’s great for meal prep and feels like autumn in every bite.

Cranberry Orange Baked Oatmeal

This warm and comforting baked oatmeal is bursting with the tartness of cranberries and the brightness of orange zest.

It’s a wonderful breakfast to share with family on chilly fall mornings, filling your kitchen with the fragrance of baked oats and citrus.

Ingredients:

• 2 cups rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt
• 2 cups oat milk
• ¼ cup maple syrup
• 1 tbsp ground flax + 3 tbsp water (flax egg)
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 cup fresh or frozen cranberries
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. In a small bowl, prepare the flax egg by mixing flaxseed and water; let sit for 5 minutes.
3. In a large bowl, combine oats, baking powder, cinnamon, and salt.
4. In another bowl, whisk together oat milk, maple syrup, flax egg, vanilla, and orange zest.
5. Pour wet ingredients into dry and stir well.
6. Fold in cranberries and walnuts.
7. Pour into the baking dish and bake for 35–40 minutes until golden brown and set.
8. Let cool slightly before serving.

Cranberry orange baked oatmeal is a bright and festive breakfast that captures the essence of fall mornings.

It’s hearty, flavorful, and makes the perfect make-ahead dish for busy weeks.

Spiced Pear Smoothie

This creamy vegan smoothie blends ripe pears with warming spices like cinnamon and ginger for a refreshing yet cozy fall breakfast.

It’s light, naturally sweet, and perfect for mornings when you want something quick but seasonal.

Ingredients:

• 2 ripe pears, cored and chopped
• 1 frozen banana
• 1 cup almond milk
• 2 tbsp rolled oats (for creaminess)
• 1 tbsp almond butter
• ½ tsp cinnamon
• ¼ tsp ground ginger
• 1 tsp maple syrup (optional)
• Ice cubes if desired

Instructions:

1. Place all ingredients in a blender.
2. Blend on high until smooth and creamy.
3. Taste and adjust sweetness with maple syrup if needed.
4. Pour into a glass and sprinkle with extra cinnamon before serving.

The spiced pear smoothie is a quick, refreshing breakfast that highlights fall’s natural sweetness.

It’s light yet satisfying, making it perfect for busy mornings.

Pumpkin Banana Bread Muffins

These moist, fluffy muffins are a blend of pumpkin puree and ripe bananas, lightly spiced with cinnamon and nutmeg.

They’re a portable fall breakfast or snack that pairs perfectly with a hot cup of tea or coffee.

Ingredients:

• 1 ½ cups all-purpose flour (or whole wheat)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• Pinch of salt
• 1 cup mashed ripe banana (about 2 bananas)
• ½ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup coconut oil (melted)
• 1 tsp vanilla extract
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine mashed bananas, pumpkin puree, maple syrup, coconut oil, and vanilla.
4. Pour wet mixture into dry ingredients and mix until just combined.
5. Fold in walnuts or chocolate chips if using.
6. Divide batter evenly into muffin cups.
7. Bake for 20–25 minutes until a toothpick inserted comes out clean.
8. Let cool before enjoying.

Pumpkin banana bread muffins are a delicious and convenient way to enjoy fall flavors on the go.

They’re naturally sweet, moist, and packed with seasonal goodness.

Cinnamon Raisin Quinoa Porridge

For a protein-rich alternative to oats, this quinoa porridge simmered with almond milk, raisins, and cinnamon makes a warm, hearty, and slightly nutty breakfast.

It’s perfect for fall mornings when you want a nourishing bowl of comfort.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups almond milk (plus more for serving)
• 1 cup water
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp vanilla extract
• ½ cup raisins
• Pinch of salt
• Optional toppings: chopped almonds, fresh apple slices, or coconut flakes

Instructions:

1. In a saucepan, bring quinoa, almond milk, and water to a boil.
2. Reduce heat, cover, and simmer for 15 minutes until quinoa is soft and liquid is mostly absorbed.
3. Stir in maple syrup, cinnamon, vanilla, raisins, and salt.
4. Cook another 5 minutes until creamy.
5. Serve warm with desired toppings and a splash of extra milk.

Cinnamon raisin quinoa porridge is a wholesome, filling breakfast that brings cozy fall flavors while providing plant-based protein.

It’s a wonderful alternative to traditional oatmeal.

Caramelized Pumpkin Spice Granola

This crunchy, fragrant granola is made with oats, nuts, seeds, and pumpkin puree, all baked with maple syrup and pumpkin spice.

It’s perfect for topping smoothie bowls, chia pudding, or simply enjoying with almond milk for a satisfying breakfast.

Ingredients:

• 3 cups rolled oats
• 1 cup chopped pecans or walnuts
• ½ cup pumpkin seeds
• ½ cup pumpkin puree
• ¼ cup coconut oil (melted)
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• Pinch of salt
• ½ cup dried cranberries (added after baking)

Instructions:

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, nuts, and seeds.
3. In another bowl, whisk together pumpkin puree, coconut oil, maple syrup, vanilla, pumpkin spice, and salt.
4. Pour wet mixture over oats and stir until evenly coated.
5. Spread onto the baking sheet in an even layer.
6. Bake for 30–35 minutes, stirring halfway through, until golden and crisp.
7. Let cool completely before mixing in dried cranberries.

Caramelized pumpkin spice granola is a crunchy, flavorful fall breakfast staple.

It keeps well in an airtight container, making it perfect for quick, ready-to-go breakfasts throughout the week.

Butternut Squash Breakfast Bowl

This nourishing breakfast bowl features roasted butternut squash blended with creamy coconut milk and warming spices.

Topped with nuts, seeds, and dried fruit, it’s a filling and colorful way to start a crisp fall morning.

Ingredients:

• 2 cups roasted butternut squash (cubed)
• 1 cup coconut milk
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• Pinch of salt
• Toppings: pumpkin seeds, pecans, dried cranberries, shredded coconut

Instructions:

1. Roast cubed butternut squash at 400°F (200°C) for 25 minutes until tender.
2. Blend squash with coconut milk, maple syrup, cinnamon, nutmeg, and salt until smooth.
3. Warm gently in a saucepan before serving.
4. Top with pumpkin seeds, pecans, cranberries, and coconut for crunch and sweetness.

This butternut squash breakfast bowl is velvety, spiced, and nutrient-dense—a cozy autumn breakfast that feels indulgent yet wholesome.

Spiced Apple Granola Parfait

Layers of creamy dairy-free yogurt, crunchy spiced granola, and warm sautéed apples make this parfait a delightful fall breakfast.

It’s quick, pretty to serve, and packed with texture and flavor.

Ingredients:

• 1 cup vegan yogurt (coconut or almond-based)
• 1 cup granola
• 2 apples, peeled and diced
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• ½ tsp cinnamon
• ¼ tsp cardamom

Instructions:

1. Heat coconut oil in a skillet, then add diced apples.
2. Cook for 5 minutes, stirring, until tender.
3. Stir in maple syrup, cinnamon, and cardamom. Cook 2 minutes more.
4. In a glass or bowl, layer yogurt, granola, and spiced apples.
5. Repeat until filled and serve warm or chilled.

Spiced apple granola parfaits are a perfect grab-and-go breakfast or elegant brunch option, highlighting the best flavors of fall.

Gingerbread Oatmeal

This hearty oatmeal captures the nostalgic taste of gingerbread cookies, with molasses, cinnamon, ginger, and nutmeg creating a warm, festive breakfast perfect for chilly mornings.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk
• 1 tbsp molasses
• 1 tbsp maple syrup
• ½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Pinch of salt
• Optional toppings: pecans, raisins, coconut flakes

Instructions:

1. In a saucepan, combine oats, almond milk, molasses, maple syrup, and spices.
2. Cook over medium heat for 7–10 minutes until thick and creamy.
3. Adjust sweetness to taste.
4. Serve warm topped with pecans, raisins, or coconut flakes.

Gingerbread oatmeal is like having dessert for breakfast—rich, spiced, and deeply comforting, it makes mornings extra festive.

Carrot Cake Smoothie Bowl

A refreshing yet indulgent smoothie bowl that tastes just like carrot cake.

Packed with carrots, bananas, spices, and walnuts, it’s nutrient-dense and beautifully autumnal.

Ingredients:

• 1 cup frozen banana slices
• 1 cup shredded carrot
• ½ cup pineapple chunks (fresh or frozen)
• ½ cup almond milk
• 1 tbsp almond butter
• 1 tsp cinnamon
• ½ tsp nutmeg
• Toppings: shredded coconut, walnuts, raisins, granola

Instructions:

1. Blend bananas, carrots, pineapple, almond milk, almond butter, cinnamon, and nutmeg until smooth and creamy.
2. Pour into a bowl and top with coconut, walnuts, raisins, and granola.
3. Serve immediately.

This carrot cake smoothie bowl is a fresh, colorful, and nutrient-packed breakfast that channels fall bakery flavors in a wholesome way.

Maple Glazed Pumpkin Donuts (Baked, Vegan)

Soft, spiced baked donuts made with pumpkin puree and finished with a sweet maple glaze—these donuts are a festive and cozy treat for fall mornings.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves
• Pinch of salt
• ½ cup pumpkin puree
• ½ cup almond milk
• ⅓ cup coconut sugar
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• Maple glaze: ½ cup powdered sugar, 2 tbsp maple syrup, 1 tsp almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. Mix dry ingredients (flour, baking powder, soda, spices, salt) in a bowl.
3. In another bowl, whisk pumpkin puree, almond milk, sugar, coconut oil, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. Spoon batter into donut pan and bake 12–14 minutes until golden.
6. Whisk glaze ingredients together and drizzle over cooled donuts.

Maple-glazed pumpkin donuts are a sweet, bakery-style breakfast that captures all the joy of fall flavors in every bite.

Sweet Potato Cinnamon Rolls (Vegan)

These soft and fluffy cinnamon rolls are made with sweet potato in the dough, giving them natural sweetness and a golden hue.

Filled with cinnamon-sugar and finished with a dairy-free glaze, they’re the ultimate fall breakfast indulgence.

Ingredients:

• 1 cup mashed cooked sweet potato
• ½ cup almond milk (warm)
• 2 tbsp coconut oil (melted)
• 3 tbsp maple syrup
• 3 cups all-purpose flour
• 2 ¼ tsp active dry yeast
• ½ tsp salt
• Filling: ½ cup brown sugar, 2 tbsp cinnamon, 3 tbsp vegan butter
• Glaze: ½ cup powdered sugar, 1 tbsp almond milk, ½ tsp vanilla extract

Instructions:

1. Mix warm almond milk with yeast; let sit 5 minutes.
2. Stir in sweet potato, coconut oil, and maple syrup.
3. Gradually add flour and salt, kneading into a soft dough. Let rise 1 hour.
4. Roll dough into a rectangle. Spread with vegan butter, sprinkle brown sugar and cinnamon.
5. Roll up tightly and cut into rolls. Place in a greased baking dish.
6. Cover and let rise another 30 minutes.
7. Bake at 350°F (175°C) for 25–30 minutes.
8. Drizzle with glaze before serving warm.

Sweet potato cinnamon rolls are soft, pillowy, and packed with fall flavors—a show-stopping vegan breakfast that feels like pure comfort food.

Pecan Pie Breakfast Bars

These chewy and nutty breakfast bars bring the flavors of classic pecan pie into a healthier, on-the-go vegan breakfast.

Naturally sweetened with dates and maple syrup, they’re perfect for meal prep.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup pecans (divided)
• 1 cup pitted Medjool dates
• ¼ cup maple syrup
• 2 tbsp almond butter
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a food processor, pulse ½ cup pecans with dates until sticky.
3. Add oats, maple syrup, almond butter, vanilla, cinnamon, and salt; blend until combined.
4. Stir in the remaining pecans, chopped.
5. Press mixture firmly into the pan and bake for 20 minutes.
6. Let cool completely before slicing into bars.

Pecan pie breakfast bars are a grab-and-go way to enjoy fall’s nutty, caramel-like flavors in a wholesome and portable form.

Spiced Pumpkin Waffles

These golden, crisp-on-the-outside waffles are infused with pumpkin puree and autumn spices.

Perfect for weekend breakfasts, they pair beautifully with warm maple syrup and toasted pecans.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• Pinch of salt
• 1 cup almond milk
• ½ cup pumpkin puree
• 3 tbsp maple syrup
• 2 tbsp coconut oil (melted)
• 1 tsp vanilla extract

Instructions:

1. Preheat a waffle iron and lightly grease it.
2. In a bowl, whisk dry ingredients (flour, baking powder, spices, salt).
3. In another bowl, mix almond milk, pumpkin puree, maple syrup, coconut oil, and vanilla.
4. Combine wet and dry ingredients into a smooth batter.
5. Pour batter into the waffle iron and cook until crisp and golden.
6. Serve with maple syrup, toasted pecans, or coconut whipped cream.

Pumpkin waffles are a festive, comforting breakfast that makes fall mornings extra special.

Apple Cider Donut Holes (Baked, Vegan)

These tender baked donut holes are infused with apple cider and rolled in cinnamon sugar.

They’re bite-sized, sweet, and perfect alongside a hot cup of tea or coffee.

Ingredients:

• 1 ½ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ cup apple cider (reduced slightly for stronger flavor)
• ¼ cup applesauce
• ¼ cup coconut sugar
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• Cinnamon sugar coating: ¼ cup sugar + 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin.
2. In one bowl, whisk flour, baking powder, baking soda, and cinnamon.
3. In another, mix apple cider, applesauce, sugar, coconut oil, and vanilla.
4. Combine wet and dry until smooth, then spoon into muffin tin.
5. Bake 12–14 minutes until golden.
6. Roll warm donut holes in cinnamon sugar.

Apple cider donut holes are a fun, festive, and seasonal breakfast treat that captures fall fairs in every bite.

Autumn Harvest Breakfast Salad

A savory, nutrient-packed salad featuring roasted root vegetables, kale, quinoa, and a maple-tahini dressing.

It’s a light yet filling breakfast option that feels seasonal and fresh.

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes
• ½ cup roasted beets
• 1 apple, thinly sliced
• 2 cups kale, massaged
• ¼ cup pumpkin seeds
• Dressing: 2 tbsp tahini, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, salt & pepper

Instructions:

1. Roast sweet potatoes and beets at 400°F (200°C) until tender.
2. Massage kale with a little olive oil and salt to soften.
3. In a bowl, layer quinoa, kale, roasted veggies, and apple slices.
4. Whisk dressing ingredients until smooth.
5. Drizzle over the salad and sprinkle with pumpkin seeds.

This harvest salad is a hearty, colorful breakfast that balances savory and sweet, perfect for fueling busy fall mornings.

Fig & Walnut Toast with Maple Drizzle

A simple yet elegant breakfast featuring toasted sourdough topped with almond butter, fresh figs, walnuts, and a drizzle of maple syrup.

It’s quick but feels gourmet.

Ingredients:

• 2 slices sourdough bread, toasted
• 2 tbsp almond butter
• 4–5 fresh figs, sliced
• ¼ cup chopped walnuts
• 1 tbsp maple syrup
• Pinch of cinnamon

Instructions:

1. Toast bread slices until golden.
2. Spread each with almond butter.
3. Arrange fresh fig slices on top.
4. Sprinkle with walnuts, drizzle with maple syrup, and dust lightly with cinnamon.

Fig and walnut toast is a quick, elegant breakfast that highlights fall produce and feels like a luxurious morning treat.

Chai-Spiced Baked Pears with Granola

Warm baked pears infused with chai spices and topped with crunchy granola make a naturally sweet, wholesome fall breakfast.

Serve them with a spoonful of vegan yogurt for extra creaminess.

Ingredients:

• 2 ripe pears, halved and cored
• 1 tbsp maple syrup
• ½ tsp cinnamon
• ½ tsp cardamom
• ¼ tsp ground ginger
• Pinch of cloves
• ½ cup granola
• Vegan yogurt for serving (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place pear halves in a baking dish, cut side up.
3. Drizzle with maple syrup and sprinkle with spices.
4. Bake for 20–25 minutes until tender and caramelized.
5. Top with granola and a spoonful of vegan yogurt.

Chai-spiced baked pears are a warm, fragrant, and wholesome breakfast that perfectly embodies the flavors of fall.

Pumpkin Spice Latte Smoothie

This creamy, energizing smoothie combines the beloved flavors of a pumpkin spice latte with the nourishment of a plant-based breakfast.

It’s a refreshing way to get your PSL fix in the morning without coffee shop lines.

Ingredients:

• 1 frozen banana
• ½ cup pumpkin puree
• 1 cup almond milk
• ½ cup cold brewed coffee
• 1 tbsp almond butter
• 1 tsp pumpkin spice blend
• 1–2 tsp maple syrup (optional)
• Ice cubes if desired

Instructions:

1. Add all ingredients to a blender.
2. Blend on high until smooth and frothy.
3. Adjust sweetness with maple syrup if needed.
4. Pour into a tall glass and sprinkle extra pumpkin spice on top.

This smoothie is the perfect mix of indulgence and fuel, making it a seasonal breakfast treat with a gentle caffeine boost.

Autumn Veggie Tofu Scramble

A savory vegan breakfast featuring crumbled tofu sautéed with mushrooms, kale, and seasonal veggies.

Warm spices add a comforting autumn twist, making it a protein-rich start to the day.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• ½ onion, diced
• 1 cup mushrooms, sliced
• 1 cup kale, chopped
• ½ red bell pepper, diced
• 1 tsp turmeric
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• Optional: nutritional yeast for cheesy flavor

Instructions:

1. Heat oil in a skillet, then sauté onion and mushrooms for 5 minutes.
2. Add crumbled tofu, turmeric, paprika, garlic powder, salt, and pepper. Stir well.
3. Add kale and bell pepper; cook until wilted and tender.
4. Sprinkle with nutritional yeast before serving if desired.

This tofu scramble is hearty, colorful, and bursting with fall flavors—perfect for anyone who loves a savory breakfast.